Asparagus Soup
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
4
- For the soup
- 600 grams white Asparagus
- 1 tsp salt
- 1 tsp sugar
- 2 Tbsps butter
- 1 ½ Tbsps Pastry flour
- 200 milliliters Whipped cream
- freshly ground peppers
- freshly grated Nutmeg
- lemon juice
- For the skewers
- 4 Cherry tomatoes
- 4 parsley
- For garnish
- 2 Tbsps chopped parsley
Preparation steps
1.
Peel and trim asparagus. Cut into 4 cm (approximately 1 1/2 inch) pieces.
Boil 1 liter of water, salt and sugar in a pot over medium heat for about 15 minutes. Add asparagus, cook briefly and remove. Melt butter in a saucepan and whisk in flour. Whisk in cream so that there are no lumps. Add all but 4 asparagus tip and cook until soft. Remove from heat and mash with a potato masher. Season with salt, pepper, nutmeg and a dash of lemon juice.
2.
Rinse and halve tomatoes. Make 4 skewers with 2 tomatoes and a sprig of parsley each. Froth the soup just before serving. Ladle into bowls and garnish each with an asparagus tip and tomato skewer. Serve immediately.
